Portulaca oleracea, also known as purslane, pigweed, or five-herb, is generally reddish-brown, with fleshy, ovate leaves.
It contains nutrients such as protein, thiamine, riboflavin, and ascorbic acid. Due to its high content of acidic substances, it has a slightly sour taste.
The medicinal functions of purslane include clearing heat and detoxifying, cooling the blood to stop bleeding, lowering blood glucose concentration, and maintaining stable blood sugar, which has a certain effect on diabetes. There are many ways to eat it, such as stir-frying, cold-mixing, or using it as a filling after being blanched. Examples include garlic mixed with purslane, purslane scrambled eggs, purslane-filled buns, and purslane porridge.